Cod and Eggplant Tikka Masala
What Started it all:
Cod, Eggplant, canned tomatoes, frying pan
A flavorful and spicy Indian-inspired dish that combines the tender flakiness of cod with the rich flavors of eggplant and tomatoes.
Ingredients
- 1 pound cod fillet, cut into 1-inch pieces
- 1 large eggplant, sliced into 1/2-inch thick rounds
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cayenne pepper
- Salt and pepper, to taste
- 2 tablespoons plain yogurt (optional)
Instructions
- Preheat the frying pan over medium-high heat.
- Add the cod pieces and cook for 3-4 minutes per side, or until cooked through. Remove from the pan and set aside.
- In the same pan, add the sliced eggplant and cook for 3-4 minutes per side, or until tender and lightly browned.
- In a small bowl, mix together the cumin, coriander, and cayenne pepper.
- Add the spice mixture to the pan with the eggplant and stir to combine.
- Add the canned tomatoes to the pan and stir to combine.
- Add the cooked cod back into the pan and stir to combine with the tomato and eggplant mixture.
- Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened and the flavors have melded together.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with a dollop of yogurt if desired.
This dish is a creative twist on traditional Indian cuisine, combining the delicate flavor of cod with the richness of eggplant and the warmth of spices. It's a perfect dish for a weeknight dinner or a special occasion.